I've seen my readers really respond to that. It's Half-Baked Harvest Super Simple, with sheet-pan recipes and things like that. Can you share any details about the cookbook? There's a lot of time spent on the computer and a lot of time spent in the kitchen. I'm generally cooking at least five days a week, and I'm on the computer, like, all night long basically. I'm working on my second cookbook right now, so recipe testing is pretty intense. I only use natural light (for photos) so I use that as a guide for when to start and end my cooking. Monday through Friday I'm in the kitchen from 9 am until whenever the sun sets. What does a normal workday look like for you? The following interview has been condensed and edited for clarity. Money talked with Gerard about how to throw a dinner party for four on $20, that time she royally messed up a Thanksgiving staple-and the one kitchen essential she can't live without. Her five brothers are all snowboarders, including Olympic gold medalist Red Gerard, and they tend to crash her kitchen after their runs at nearby parks. Gerard has a knack for photographing and styling her dishes (and cocktails) in a way that makes them look like art-but everything gets eaten, too. "eekly 's SO bad," she wrote of the incident on a recent blog post. She may be a 25-year-old with millions of people following her creations on Pinterest and Instagram, but she also accidentally lights towels on fire. It's so charming, and so picturesque, it'd be easy for her to be unrelatable.īut that's not the case. Tucked in her custom-renovated barn amid the snow-capped mountains of Colorado, Tieghan Gerard spends her days cooking with seasonal ingredients, bathed in natural sunlight.
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